St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-12
IRs. GroneEa A. oeIE, owatonna


o. Snow Ball-Two cups pulverized
sugar, 4 eggs, piece of butter size of
small hickory nut, 3 teaspoons of bak-
ing powder Sifted into enough flour to
make tolerably stiff paste.-MRs. NAH
LON BLACK, 226 Eighth street south,
Minneapolis.
Snow-Whites of eggs, cups gran
ulated sugar, cup butter, , cups milk,
. cups flour, cup corn starch, tea
spoonsful baking powder; whip sugar
and butter to cream and add the
whites of eggs at the laSt.-MRS. II. j.
FALL, Lakeland, Mimi.
Neutrality-suspicious. cup sugar, cup
flour, - cup butter, tablespoon sweet
milk, teaspoon baking powder, flavor
to taste. Cream-Beat we'll two eggs, l
cup sugar and stir in l pint boiling
cream: cut cake and pour in cream
Mrs. IL. j. FALL, Lakeland, MINI.
Hattie's BreakfaSt-Two cups syrup,
I cup melted lard, 1 pinch salt,
ginger; mix flour, then break i'll eggs
whole, add , teaspoonfuls sal dissolved
in water, stir in flour to work WE'LL
Mrs. l.. F. WHITAKER, Point Douglass,
MINI.
Watermelon White Part = Two
cup of sweet milk. 81 cups of flour,
whites of eggs. , tableSpOonfulS cream
tartar and OF soda dissolved in a little
warm water. Red Part-One cup red
sugar, = cup butter, cup sweet milk.
2 cups Hour, whites of eggs, l tea
spoonful cream tartar. i teaSpoonful
soda, 4 cup raiSlRs cat in two. Put red
part next to tube; white Oh the outside.
1t requires two persons to make this
cake.-MRS. w. A. HILL, Saltwater,
MINI.
Chocolate Marble-One cup butter, 3
cups sugar. 3 cups flour, cup milk, 4
eggs, ~ teaSpo0nfulS baking powder;
when mixed dip'out full teacup of the
batter add to it chocolate prepared as
follows: Crate h of a cake of sweet
vanilla chocolate, dampen it with milk
and let come to a boil; put dark and
light batter into the pan as you may
fancy.-ETTA B. HIGGINS, Hamline,
Mimi.
Chocolate-One pound of white sugar,
pound of flour. 6 eggs, l cup of sweet
milk, : pound of butter, teaSpOOnfulS
of baking powder, Is cake of chocolate;
bake i'll jelly pans, with icing between
each layer.-ADA V. WAGE, 70 lyle
hart Street.St. Paul.
The whites of eggs, l cup of
sugar, 4 cup of sweet milk, x cup of
butter, scant cups of -four, heaping
teaspoon of baking powder. For the
sugar, a small piece of butter, Is cup of
sweet milk, egg. Soak the chocolate
before cook them all together; flavor to
suit taSte.-MRS. LEROY BROWN. Mime
iSka, MINI.
One cup sugar; K cup butter; 4 cup
milk; eggs; cups flour; teaspoon
fulS baking powder; mix flour and
baking powder thoroughly; add all to-
gether and bake in layers. For filing
cup milk; egg; Il cup sugar: 2 table
SpO0nfulS grated chocolate, Scaided to-
gether. Cool and add 2 teaspoOnfuls
extract vanilla--MRs. A. l.. DART,
Watert0wn, Oak.
Six tablespoonful of sugar, 4 spoon
fuls of chocolate, of cornstarch, Is
cup of milk and Is cup of water; make
batter of the chocolate, sugar and corn
starch, stir in the boiling milk and
water, make before the cake, spread be-
tween the layers.-A. G. AGIN, 1919 Oak
street, st. Paul.
(NOt in layers) Two cups of
sugar, i cup of butter, Is cup of hot
spoons baking powder in the -four; bake
i'll square tin, spread frosting all over
top; cut in squares. Frosting for the
above: One cup of sweet German
chocolate, q cup of sugar, teaspoon Of
sweet cream, egg well beaten, all
Simmered together in a dish; set in
boiling water till it is thick; paste, I
teaspoon of vanilla and lemOn.-MISS
MARTHA o. NoRDBY, Canton, MINI.
Four whole eggs stirred with one
pound of sugar, add l teaspoon
full cinnamon, Is teaSpoonful of cloves
and allspice, little citron and almonds.
mix pound of -four and 4 pound of
Bakers chocolate grated and two tea
Bpoonfuls of baking powder; add this to
the above ingredients and also little
vanilla; roll out and bake in Toured
panS.-BLANCuE BUCHANAN, 1925 Vine
place, Minneapolis. s5:,s
One cup of sugar, Is cup of but
ter, Il cup of milk, 2 whole eggs and
| yelk, II cups OF flour, = cake of
French chocolate about Il of a pound.
1 teaSpoOnful soda, l teaSpoonful
vanilla; for mixing the cake: take
yelk OF egg and the chocolate grated and
stir in the milk; boilin basin of water
until it becomes very smooth cool it by
stirring, then add the butter and sugar,
which has been previously stirred TO
cream, and the 2 whole eggs beaten
with it; add the flour, and lastly, take 1
teaspOonful of soda, over which a table
spoonful of boiling water is poured and
mix with the cake; bake layers, and
put together with a white froSting made
of whites of eggs and sugar BEATEN
Mrs. l.. e., 272 West Seventh street,
st. Paul.
thirds of cup of but
ter, 3 cup of sweet milk, 2 cups white
sugar, 21l cups flour, 2 teaSpoOnsful
baking powder, 6 eggs beaten Sepa-
rately. Glazed Cream Filling-Three
cups sugar, l cup grated chocolate, Il
pint cold water; boil until it becomes
thick and velve6y, take off the fire and
Stir iptn If Uhitpa of . ppUc Iynhastan
Use on cake while hot.-MRs. K. T.
WILLIAMS AND DAUGHTER, Al Park
Place, st. Paul.
One cup of sugar, 2 eggs, 4 cup of
butter, = cup Of milk, IL cup of -four,
l teaspoonfuf Of baking powder; bake
thin layers; CRATE cake of sweet choc-
olate. cup of milk, l egg, sweeten :;
vanilla; boil until stiff.-VIRGIE NJ.
FLINT, 1898 Lyndale avenue, South
Minneapolis.
One cup of butter, 2 cups of sugar.
8 cups of -four, cup of sweet
milk, teaspoonful of cream tartar,
q u teaSpO0nful of soda or 9 baking
powder, 5 eggs, leaving out the
whites of three, bake in drip
ping pan and frost while warm
FroSting-WhiteS of 3 eggs, ~ cups
of powdered sugar, 1 cup of grated
chocolate, 2 teaspoons vanilla. Leave
the cake in the pan until needed.-MRs
A. n. CURTIS, Shakopee, MINI.
Filling for Chocolate Cake Take
s. the amount of chocolate required,
sweeten to taste, add a little boiling
water, put in pan and put it in water
and boil till it thickens; add the yolk of
2beaten eggs; spread while warm.
-MRs. c. E. SoHUREMAN, Cable, Wis.
Orange Shortcake-Sprinkle three.
tablespoon sugar over eight oranges,
peeled and cut in small pieces; ard the
juice of 1 lemon, then make short
cake as for strawberry, and while it is
baking place on stove l pint of water
with cup of sugar and a u teaspoon